Slow Cooker Korean Beef Noodles transform tough cuts of beef into melt-in-your-mouth tender pieces with rich, savory Korean flavors. In my kitchen, this recipe became a lifesaver on busy days when I needed dinner to practically cook itself.
I discovered this recipe during a particularly hectic winter when my family needed comfort food without the fuss. The slow cooker sat on my counter, filling the house with the most incredible aroma of gochujang, ginger, and soy sauce for hours. When I finally opened the lid after 8 hours, the beef practically fell apart at the touch of a fork. Those chewy udon noodles soaked up every bit of that savory-spicy sauce, creating the kind of meal that makes everyone ask for seconds. Now it is my go-to when I want big flavor with minimal effort. Your house is about to smell like a Korean restaurant.
What Makes This Slow Cooker Dish So Special
This Slow Cooker Korean Beef Noodles recipe brings together everything I value in home cooking. Through years of testing different cuts and timing, I have perfected this hands-off approach that delivers restaurant-quality results.
- Uses the slow cooker for effortless cooking while you go about your day
- Transforms affordable beef cuts into incredibly tender, flavorful meat
- Delivers bold Korean flavors with the perfect balance of heat and sweetness
- Creates a complete one-pot meal with protein, noodles, and vegetables
- Works beautifully for weeknight dinners or relaxed weekend cooking
- Produces leftovers that taste even better the next day
Key Players in This Recipe
Ox cheek brings gorgeous richness and becomes incredibly tender with slow cooking. I always look for this cut at my butcher, but chuck roast or short ribs work equally well if ox cheek is not available.
Gochujang provides the signature Korean chili paste flavor that makes this dish authentic. In my kitchen, I keep a jar in the refrigerator because it lasts for months and adds depth to so many recipes.
Dark soy sauce delivers deeper color and richer flavor than regular soy sauce. When I use dark soy sauce in Slow Cooker Korean Beef Noodles, it creates that beautiful caramel color.
Garlic-ginger paste combines two essential aromatics in one convenient ingredient. I prefer making my own by blending equal parts fresh garlic and ginger, though store-bought paste works well too.
Ready-to-use udon noodles offer the perfect chewy texture that holds up to the rich sauce. Betty always adds these at the very end to prevent mushiness, which I learned after one overcooked batch early on.
Rice vinegar brightens the sauce with gentle acidity that balances the richness. Just one tablespoon makes all the flavors pop without tasting sour.
Brown sugar adds subtle sweetness that rounds out the spicy gochujang. Light brown sugar works perfectly in this Slow Cooker Korean Beef Noodles recipe.
Betty’s Tested Technique
Step 1. I have learned that mixing the sauce ingredients thoroughly in the slow cooker insert before adding the beef ensures even flavor distribution. Combine diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock, stirring really well.
Step 2. After years of making this, I discovered that laying the beef on top of the sauce mixture and then spooning sauce over it guarantees the meat stays completely coated during cooking.
Step 3. Betty’s tip: set your slow cooker to low and walk away for 8 hours. The long, slow cook transforms the beef into tender shreds and infuses all those umami-rich flavors throughout.
Step 4. Through trial and error, I learned to remove the beef carefully after 8 hours and shred it with two forks. The meat should fall apart easily if cooked properly.
Step 5. Return the shredded beef to the slow cooker, then add udon noodles and chopped coriander. The key I discovered is cooking on high for just 25 minutes more so the noodles heat through and soak up the sauce without becoming mushy.
Step 6. Taste and season with salt and freshly cracked black pepper. My family prefers a generous amount of black pepper for extra depth. Garnish with black sesame seeds before serving your Slow Cooker Korean Beef Noodles.
Keeping This Dish Fresh
I typically store Slow Cooker Korean Beef Noodles in airtight containers in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers incredibly delicious.
Betty’s freezing method works better when you separate the beef and sauce from the noodles. Freeze the beef mixture in freezer bags for up to 2 months, then cook fresh noodles when you reheat. This prevents the mushy texture that happens when noodles freeze and thaw.
For the best texture, I reheat portions gently on the stovetop over medium-low heat, adding a splash of beef stock or water to loosen the sauce. The microwave works if you are in a hurry, but stir halfway through and use 50% power.
What Goes Well with This Dish
Chinese Beef and Broccoli complements the Korean flavors when you want a mixed Asian feastd.
High Protein Easy Saucy Ramen Noodles offers another noodle dish with bold Asian flavors when you want variety
Korean Ground Beef Bowl provides similar Korean flavors in a quicker preparation for busy nights
Sticky Garlic Chicken Noodles pairs wonderfully as an alternative protein option with comparable comfort food appeal
High Protein Crispy Garlic Chicken Fried Rice serves beautifully on the side to soak up extra sauce
FAQs
Yes! Use the pressure cook function on high for 45 minutes with natural release, then add noodles and cook on sauté mode for 5 minutes.
Find Korean chili paste in the Asian section of most major supermarkets, at Asian grocery stores, or online. It lasts for months in the refrigerator.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the sauce, and cook on high for 10 minutes uncovered.
Slow Cooker Korean Beef Noodles
Ingredients
Equipment
Method
- Add diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock to the slow cooker insert. Stir everything together really well to create the flavor base.
- Lay the ox cheek on top of the mixture, then gently turn or spoon the mixture over the beef so it’s completely coated.
- Cover with the lid and set the slow cooker to low for 8 hours. The long cook transforms the beef into tender shreds and infuses all the umami-rich flavors.
- After 8 hours, carefully remove the beef and shred it with forks. Return the shredded beef to the slow cooker, then add udon noodles and chopped coriander. Stir and cook on high for about 25 minutes more, until noodles are hot and have soaked up the sauce.
- Taste and season with salt and freshly cracked black pepper. Garnish with black sesame seeds before serving.
